Ingredients
- 1 cup (8oz/227g) butter, melted and cooled
- 2 tablespoon vegetable oil
- 1 cup plus 2 tablespoons (6¼oz/184g) brown sugar
- 1 cup plus 2 tablespoons (8¼oz/244g) white sugar
- 4 large eggs, room temperature
- 4 teaspoons vanilla extract
- 1 cup (5oz/150g) all purpose flour
- 1 cup (4oz/123g) good quality, unsweetened cocoa powder
- 1 teaspoon salt
- 1½ cup (9oz/270g) roughly chopped chocolate or large chocolate chips
Instructions
1. Preheat the oven to 350°F (175°C) then line a 7x11 inch baking trey with parchment paper and set aside.
2. In a large bowl combine melted butter, oil and both sugars.
3. Add the eggs, vanilla and salt then whisk for about one minute until evenly combined and light in color.
4. Over the same bowl sift in the flour and cocoa powder. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over mix). Fold in half of the chocolate chunks.
5. Pour the batter into the prepared pan, then smooth the top. Generously top with the remaining chocolate chunks.
6. Bake for 35-40 minutes, or until the centre of the brownies no longer jiggles and is JUST set to the touch.
7. Remove from the oven and allow to cool to room temperature before removing from the baking trey and slicing into 16 brownies.
Enjoy!
Notes
Store at room temperature for 3 days or freeze for optimal taste.

INGREDIENTS
8 tablespoons of salted butter
½ cup white sugar (I like to use raw cane sugar with a coarser texture)
¼ cup packed light brown sugar
1 teaspoon vanilla
1 egg
1½ cups all purpose flour (more as needed - see video)
½ teaspoon baking soda
¼ teaspoon salt (but I always add a little extra)
¾ cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)
INSTRUCTIONS
Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn't be hot - but it should be almost entirely in liquid form.
Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated - 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).
Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between "wet" dough and "dry" dough). Add the chocolate chips and incorporate with your hands.
Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden. Warning: DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they're not done yet (see picture in the post). They'll be pale and puffy.
Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them.
NOTES
The 3 most important things about this recipe are 1) melting the butter, 2) adding enough flour, and 3) not baking for too long.
If you find that the dough is wet and it REALLY sticks to your hands, you probably need a little more flour. This is important otherwise you'll have flat cookies. I'll usually add a few tablespoons at a time to get it to the right consistency. You should be able to roll the balls of dough between your hands without any issues.